Thursday, 23 January 2014

thai noodle garden salad

Is there anything better than "shopping" your garden when it comes to dinnertime? As awesome as growing stuff is, and it's pretty darned great, there's nothing better than picking something you grew yourself and eating it up! It's the number one perk of being a gardener, because veggies never taste so good as when they are picked and eaten straight away.

This salad came about because of what I found in my
harvest basket this week. Some Asian greens, radishes, yellow
capsicum/peppers, Thai basil and coriander. Hmm, what to make?
Definitely another salad to add to our salads list!

Add to that a few things from the pantry and the fridge and you've got yourself a delicious summertime feast.

Boil some water and pour over the rice noodles. Allow to sit for a few minutes until the noodles are softened. Drain and allow to cool. The salad is made in the food processor so it's super quick!
Push carrots through the grater on food processor. Change the blade to the slicing blade and push through the rest of the salad ingredients. Pour out and mix through with the cooled rice noodles.
To dress the salad I mix a couple of tablespoons of soy sauce, sweet chilli and lime juice and pour over the top, mixing through.

For the chicken

Blitz a large clove garlic in the food processor. Add a handful of cashews and a handful of peanuts. Process until the nuts are ground super fine. Add a couple of tablespoons of each sauce: sweet chilli, dark soy, ketchup manis. Coat the chicken in the nut mix and marinate for at least 15 mins. Cook in a hot wok or on a hot grill. Serve while still warm. Enjoy!